Cajun Roasted Turkey Breast

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A Few Words…

What’s For Supper?
Every night while the three of us are eating dinner, I pipe up and ask “so what’s for supper tomorrow?” Both Charles and Mark laugh at me, but I think now that they have been doing the majority of household chores and meals, they’ve come to realize that you have to plan. I think they were hoping to order in for the majority of our meals while I’m recuperating, but they knew by my dirty look that I gave them, it wasn’t going to happen! Since they both are doing the majority of kitchen work, I’m really trying to plan suppers that are easy for them to implement.

Planning Ahead is Key
While grocery shopping the other day, Charles and I spotted turkey pieces individually wrapped. How easy would this be to make?? I used a Cajun blend of spices, a throwaway aluminum pan and the turkey was roasted in an hour and a half! Not only that, we made more rice than needed so it could be used for another meal. This was so delicious! Note to self-add turkey pieces to the grocery list so that we could keep it in the freezer. Nothing like planning ahead!

Have you ever roasted turkey pieces? What spices did you use?
I’d love to hear from you so please share in the comments below 🙂

Cajun Roasted Turkey Breast


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serves 3-4

Ingredients:

  • 2 large carrots, peeled and cut into chunks
  • 3 celery ribs, cleaned and cut into bite sized pieces
  • 1 red onion, sliced
  • 1/4-1/2 cup of water
  • 1 tbs. of Cajun spice blend
  • 1 turkey breast, about 3 pounds, skin on

Directions:
Heat the oven to 375°F. Put the cut vegetables into a medium size roasting pan. I use a throwaway/ recyclable Alcan cooking pan (size: 12 3/4” x 10 3/8” x 2 1/2”). Add about 1/4 to a 1/2 cup of water, just so the water covers the bottom of the pan, but doesn't cover the vegetables.

Pat dry the turkey breast and place it on top of the vegetables, skin side up. Rub the Cajun spices all over the top and sides of the turkey breast.

Pierce the top of the turkey with a fork and baste occasionally with the pan juices. Roast for 1 to 1 1/2 hours; check for doneness by cutting the thickest part of the meat. When ready, let rest on the counter for about 10 minutes before slicing.